Watercress Salad with Strawberries and Toasted Hazelnuts

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• ¼ cups Toasted Hazelnuts (see Instructions)
• ¼ cups Extra Virgin Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons Honey
• ¼ teaspoons Salt
• 1 pinch Freshly Ground Black Pepper
• 2 bunches Watercress, Washed And Bottom Of Stems Removed (arugula And Spinach Work Nicely As Well)
• ½ cups Red Onion, Cut In Half And Then Thinly Sliced
• ¾ cups Fresh Strawberries, Sliced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the hazelnuts on a baking sheet at 350°F (175°C) for 8 to 10 minutes, shaking once, until fragrant. Let them cool, then roughly chop them.

2. Whisk the olive oil, red wine vinegar, honey, salt and black pepper together in a small bowl to make the dressing.

3. Put the red onion slices in a small bowl of cold water for 5 minutes to mellow their sharpness, then drain and pat dry.

4. Place the washed watercress in a large salad bowl, removing any thick stems.

5. Add the drained red onion and the sliced strawberries to the watercress.

6. Drizzle the dressing over the salad, toss gently to coat, then scatter the toasted hazelnuts over the top and serve right away.